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Epicurious

Molded Cranberry and Wine Jelly

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A molded jelly made with cranberry and ros wine on a plate with a serving spoon.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich

This charmingly retro layered cranberry jelly from the 1976 Thanksgiving issue of Gourmet is the perfect excuse to break out your grandma’s Jell-O mold. Rosé and lemon juice highlight the fruity, acidic notes of the cranberry, and gelatin turns the mixture into the perfect, jewel-like jiggly accompaniment for your turkey.

This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.

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